Trim and discard tough or discolored stems from mushrooms. Season mushrooms with salt and pepper.

Place one sage leaf on top of each mushroom and wrap mushrooms and sage leaf with pancetta. (If using regular bacon, cut each strip in half to form two shorter strips, and wrap each mushroom with a short strip.)

Insert toothpick into each mushroom and place on baking sheet.

Bake 25 minutes or until pancetta is crispy. Serve hot, leaving toothpicks in for serving.

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